machine. Instead, wait until ingredients in work bowl have mixed, then add remaining liquid slowly. Pour liquid onto dough as it passes under feed tube; do not pour liquid directly onto bottom of work bowl.
Blade rises in work bowl:
Blade may not have been pushed down as far as possible before processing started.
Excessively sticky dough can cause blade to rise even though it cleans inside of work bowl. If dough feels very sticky, reinsert blade and immediately add 2 tablespoons (30 ml) flour through feed tube while machine is running.
Dough doesn’t clean inside of work bowl:
•Amount of dough may exceed maximum capacity of your food processor. Remove half and process in 2 batches.
•Dough may be too dry. If it feels crumbly, add water, 1 tablespoon (15 ml) at a time, while machine is running, until dough becomes moist and cleans inside of work bowl. Wait 10 seconds between additions of water.
•Dough may be too wet. While machine is running, add 1 tablespoon (9 gm) of flour. If necessary, add more, 1 tablespoon
(9 gm) at a time, until dough cleans inside of work bowl and forms a ball.
•PowerPrep® Metal Dough Blade is intended only for recipes calling for at least
Nub of dough forms on top of blade and does not become uniformly kneaded
Stop machine, carefully remove dough, divide into 3 pieces and redistribute even- ly in work bowl. Continue processing until dough is uniformly soft and pliable.
Dough feels tough after kneading
Divide dough into 2 or 3 pieces and redistribute evenly in bowl. Process 10 seconds or until uniformly soft and pliable.
Soft dough or liquid leaks onto base of food processor
Always start processor before adding liquid and add liquid only as fast as dry ingredients absorb it.
Motor stops:
•Cover may have become unlocked.
•Power cord may have become unplugged.
•Excessive strain may have caused motor to overheat and stop. Wait for the motor to cool,
protector in the motor prevents excessive overheating. If the motor stops, turn machine off. After
dough into 2 batches and complete processing. Pinch dough to make sure that it is not too stiff to knead comfortably by hand. If it is, add liquid, 1 teaspoon (5 ml) at a time, until dough is sufficiently moist to clean inside of bowl.
Dough doesn’t rise:
We recommend you always test activity of yeast before using, by stirring it and at least 1/2 teaspoon (2 ml) sugar into about 1/3 cup (75 ml) warm liquid
(105 - 120F) (40C - 48C). Within 10 minutes foam should develop, indicating yeast is active. Do not use dry yeast after expiration date on package.
Do not use warmer water, or overheat dough with excessive kneading as it may kill the yeast cells. All other liquid should be cold.
Don’t knead so long that dough becomes overheated. The ideal temperature for kneaded dough is 80F (26C); it should never exceed 100F (37C).
Let dough rise in
Dough containing whole grain flour will take longer to rise than dough made of white flour only.
Baked bread is too heavy
Next time, feel dough to be sure it is uniformly soft, pliable and slightly sticky before setting aside to rise. Let dough fully double in bulk in bowl or bag, punch it down, then let it double again after it is shaped.
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